Tomato Soup with Parmesan Crisps
This looks fancy but is super easy for a weeknight supper. You probably have everything you need to make this!
Servings: 4 servings
Special Equipment
- Medium Saucepan
- Immersion Blender or Blender
- Baking Sheet
- Silicone Baking Sheet Liner
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter, if you don't have salted butter, add a half teaspoon salt to the veggies.
- 1 ¼ cups diced yellow onion
- 1 cup grated carrot
- 1 large garlic clove, minced
- 1 28-ounce can diced tomatoes
- 1 ½ cups chicken broth, or vegetable broth
- 2 Tablespoons heavy cream
- 4 basil leaves, sliced for garnish, optional
Parmesan Lace
- 5 Tablespoons coarsely grated parmesan cheese
- Red pepper flakes, optional
Instructions
Making the Soup
- Heat a medium saucepan over medium heat then add the olive oil and butter.
- Once the butter is melted, add the onions, carrots, and garlic.
- Saute until the onions are translucent, about 15 minutes.
- Add the tomatoes and the chicken broth then raise the heat to bring the mixture to a simmer.
- Simmer the soup for 20 minutes.
- Remove the soup from the heat and blend using either an immersion blender or a standard blender.
- Once the soup is smooth, add the cream and stir until incorporated.
Making the Parmesan Lace
- Preheat the oven to 400ºF.
- Make 4 mounds of the cheese at least 2 inches apart on a silicone lined baking sheet. (Parchment paper can also be used, but the silicone liner is recommended.)
- Pat the cheese down slightly.
- If using the red pepper flakes, sprinkle a pinch over each cheese mound.
- Then place the baking sheet in the oven and bake for about 5 minutes until melted and golden brown.
- Let cool then carefully lift off of silicone sheet to serve.
Serving the Soup
- Divide the soup between 4 bowls.
- Lay a Parmesan crisp on top and sprinkle with the basil. See how it looks like lace?!
- Serve!
Notes
Gr8 Do Ahead Tips:
- The soup can be made a day ahead of time up through the blending. Refrigerate covered. When ready to serve, reheat gently and stir in the cream.
- The Parmesan crisps can be made early in the day. Separate with waxed paper and seal in a container until ready to serve.
Tried this recipe?Mention @Great8Friends or tag #gr8food!